At the table
Take small portions with chopsticks as a side to rice or congee. The sauce already seasons the greens; no dip is needed.
Ask whether lard or meat is added. This version contains soy and sesame; soy sauce may also contain wheat.
This plant-oil version is one recipe. Pork, lard, chili or rice cakes can appear in other versions and should not be assumed absent.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This plant-oil version is one recipe. Pork, lard, chili or rice cakes can appear in other versions and should not be assumed absent.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet and savory soy sauce, with sesame aroma.
- Chili heat
- Texture
- Very soft, silky leaves and tender stalks.
- How it’s made
- Blanch bok choy, then slowly cook with water, light and dark soy sauce, sugar and rapeseed oil. Reduce the liquid and finish with sesame oil and MSG.
This plant-oil version is one recipe. Pork, lard, chili or rice cakes can appear in other versions and should not be assumed absent.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有宁波烤菜吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Ningbo slow-braised greens
Kaocai is part of Ningbo home cooking: slow heat lets a sweet, savory sauce soak into ordinary fresh greens.